An introduction is presented in which the editor discusses various reports within the issue on recipes including one for preparing orecchiette with radicchio and walnuts by chef Dominique Rizzo, one for making Greek lemon chicken soup, and one for cooking chicken cacciatore by chef Ross Dobson.

The article reviews several cook books like "Grillhouse: Gastropub at Home," by Ross Dobson, "In the Green Kitchen," by Alice Waters, and "Eating In: Food to Share From the E'cco Kitchen," by Philip Johnson.